Fish Soup with Shrimp and Vegetables

Ingredients

• 600 g fish fillet (e.g., cod, mackerel, perch, sea bass)
• juice of 1 lemon
• 250 g Potatoes
• 175 g carrots
• 2 onions
• 250 g peeled canned tomatoes
• 2 stalks celery
• 1 Garlic clove
• 0.5 bunch Parsley
• 6 tbsp Olive oil
• 1 bay leaf
• Salt
• black pepper (freshly ground)
• 200 g cooked shrimp

Instructions

1. 1.

   Wash the fish fillets under running cold water, pat dry, cut into portions and place in a bowl. Add 3 tbsp lemon juice, stir, cover and refrigerate for about 30 minutes. Meanwhile peel and dice the potatoes, carrots, and onions; roughly cube the tomatoes. Wash, dry, and slice the celery. Peel and crush the garlic. Rinse, shake dry, and finely chop the parsley. Heat olive oil in a large pot, briefly sauté the potatoes, carrots, and onions. Add the tomatoes, celery, garlic, parsley, and bay leaf. Pour in water, season with salt and pepper, cover, and simmer the vegetables for about 30 minutes over low heat.

2. 2.

   Add the marinated fish fillets to the pot, cover, and simmer for about 15 minutes. If needed, add more water. Once the fish is cooked, add the shrimp, bring to a quick boil, then season the soup with salt, pepper, and remaining lemon juice. Serve immediately.